914 fay recipes

Very tasty. I added more walnuts, the salad was creamy, refreshing, nutty and absolutely delicious!

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Blended smoothie with apricot nectar, banana, powdered milk, honey, and lemon zest for a creamy, protein-rich breakfast drink.

All-purpose bourbon marinade with white wine, vinegar, and aromatics built for wild game. Tames gamey flavors and tenderizes up to 7 lbs of venison, elk, or any cut.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Low-calorie calzones made with frozen bread dough, stuffed with spinach, fat-free mozzarella, tomato paste, mushrooms, and a splash of red wine. Golden, cheesy, and guilt-free.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

Easy appetizer, and tastes very well too. Everyone loves it.

These buttery and flakey pastries made with flour, butter and cream cheese are filled with apricot jam, they are absolutely delightful to pop in the mouth.

Crispy bacon bits and melted cheddar coat tender red potatoes roasted until fork-tender. Ranch dressing adds creamy tang to this crowd-pleasing side that feeds a group.

A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

A proper British steak and kidney pie with claret-marinated beef, browned mushrooms, and a golden puff pastry lid. Hearty, old-school comfort that feeds eight hungry guests.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

A chilled dessert soup of blended fresh strawberries, tangy sour cream, and vanilla, served with toasted pound cake croutons. Refreshing, unexpected, and ready in under an hour.